Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Relevant government regulations, licensing and other compliance requirements may include:
biodiversity and genetically modified organisms
biosecurity, translocation and quarantine
business or workplace operations, policies and practices
correct marketing names and labelling
environmental hazard identification, risk assessment and control
food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders
health and welfare of aquatic animals
maritime operations, safety at sea and pollution control
OHS hazard identification, risk assessment and control.
OHS guidelines may include:
appropriate workplace provision of first aid kits and fire extinguishers
codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector
enterprise-specific OHS procedures, policies or standards
hazard and risk assessment of workplace, maintenance activities and control measures
induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner
OHS training register
safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances
safe systems and procedures for outdoor work, including protection from solar radiation, fall protection, confined space entry and the protection of people in the workplace
systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts
the appropriate use, maintenance and storage of PPE.
Food safety and hygiene regulations and procedures may include:
Australian Shellfish Sanitation program
equipment design, use, cleaning and maintenance
exporting requirements, including AQIS Export Control (Fish) orders
HACCP, food safety program, and other risk minimisation and quality assurance systems
location, construction and servicing of seafood premises
people, product and place hygiene and sanitation requirements
Primary Products Standard and the Australian Seafood Standard (voluntary)
product labelling, tracing and recall
receipt, storage and transportation of food, including seafood and aquatic products
requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations
temperature and contamination control along chain of custody.
ESD principles may include:
applying animal welfare ethics and procedures
control of effluents, chemical residues, contaminants, wastes and pollution
improving energy efficiency
increasing use of renewable, recyclable and recoverable resources
minimising noise, dust, light or odour emissions
preventing live cultured or held organisms from escaping into environment
reducing emissions of greenhouse gases
reducing energy use
reducing use of non-renewable resources
undertaking environmental hazard identification, risk assessment and control.
PPE may include:
gloves, mitts or gauntlets, and protective hand and arm covering
buoyancy vest or personal floatation device (PFD)
hard hat or protective head covering
hearing protection (e.g. ear plugs and ear muffs)
non-slip and waterproof boots (gumboots) or other safety footwear
personal locator beacon or Emergency Position Indicating Radio Beacon (EPIRB)
protective outdoor clothing for tropical conditions
safety harness
sun protection (e.g. sun hat, sunscreen and sunglasses)
uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons)
waterproof clothing (e.g. wet weather gear and waders).
Handling schedule may include:
destination of handled stock
handling activities
pre-handling activities (e.g. purging and anaesthesia)
quantities to be handled (e.g. number, volume and weight)
specific requirements, such as:
dangerous activities
observations to be made
special care or handling techniques
stock species and types to be handled
timing of handling
work team members.
Equipmentand materials may include:
aerators and other water treatment equipment
anaesthetic restraints for dangerous animals
cleaning equipment
counters
culture or holding structures
fish pump
graders
handling equipment:
nets
cages
traps
scoops
PPE
remote operated video or still camera
scales and measuring equipment
swim way
transport equipment:
buckets or pails
boxes or bags
tanks or transporters.
Culture or holding structures or systems, or other equipment may include:
blowers, aerators, paddlewheels and aspirators
greenhouses, hothouses and igloos
pest, predator and disease control structures
water supply and disposal or effluent systems, including pumps, pipes, canals, channels, settlement ponds and storage dams
cages, pontoons, enclosures and pens, including associated moorings, anchors and markers
dams, ponds and pools
display tanks, aquaria and aquascapes
grow out facilities, hatcheries and nurseries
harvesting swimways, canals or channels
live holding tanks, bins, cages and pens
longlines, posts, racks and rails, rafts, fences, socks, trays, sticks, baskets, modules, barrels, bags and panels
open, flow-through, closed and semi-closed systems
purging or depurating systems
tanks, raceways and recirculating systems.
Water quality and rearing conditions may include:
contaminants (e.g. nitrogenous wastes, carbon dioxide and pollutants)
dissolved oxygen
hardness
integrity of structure (e.g. no holes, tears or rips)
pH
predators, competitors and pests
salinity
water flow
water level
water temperature.
Dangerous stock may include:
poisonous molluscs
stock with spikes, spines and teeth.
Handled may include:
anaesthesia of stock
count:
by hand (e.g. gloves, counters and tally sheet)
electronic machines (e.g. videos and sensors)
hand-operated machines
number, volume or weight
half pearl seeding of molluscs
move, transport and transfer:
cages
fish pumps
nets, buckets, brails and bins
swim channels, pipes and raceways
transport containers
stock cleaning (generally only undertaken with molluscs, such as pearl oysters, mussels and oysters):
baths or raceways
by hand (e.g. water, chipping and scrubbing using hoses, sprays, gloves, chisels, brushes and knives)
hoses and sprays
no chemical usage
pearl net panel washing machines
turning of seeded molluscs
weigh and measure.
Statistical data may include:
acclimatise:
hardness
pH
salinity
temperature
age
grade and sort:
by hand
electronic machines
grading/sorting table
mechanical (e.g. rollers, drums, sloping screens and vibrating screens)
simple, hand-operated equipment (e.g. sieves, screens and meshes)
growth rates
introduce into stock culture structures
mortalities
numbers.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment evidence required to demonstrate competence in this unit
Assessment must confirm ability to:
handle stock with minimum risk of stress and injury to stock, according to instructions
recognise a range of stock types and groupings.

Assessment must confirm knowledge of:
behaviour and biological requirements of stock
procedures for stock handling activities
safety considerations and hazards associated with moving stock.
Context of and specific resources for assessment
Assessment is to be conducted at the workplace or in a simulated work environment and should include typical handling activities that are normally being undertaken in the region.

Resources may include:
any products and treatments required for handling activities
data sheets for recording handling and stock information
equipment for handling stock
handling schedule
source/destination culture or holding structures
stock which represent a range of groupings
work procedures for stock handling.
Method of assessment
The following assessment methods are suggested:
demonstration
practical exercises
written or oral short-answer testing.
Guidance information for assessment
This unit may be assessed holistically with other units within a qualification.